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Medical News & Updates


Common disinfectant may cause antibiotic resistance: Study
Saturday, 9th June 2018
Triclosan, a common disinfectant present in household products such as body washes may make bacteria resistant to antibiotics, a study published today suggests.

Scientists from the University of Birmingham in the UK and colleagues have discovered a link between a major mechanism of antibiotic resistance and resistance to triclosan.

They found that bacteria which mutated to become resistant to quinolone antibiotics also became more resistant to triclosan.

The researchers showed that the quinolone-resistance mutation altered the way the bacteria package their DNA inside a cell and that these mutants had also turned on various self-defence mechanisms - together these gave triclosan resistance.

Quinolone antibiotics are an important and powerful group of human medicines, and this new discovery raises concerns that the use of triclosan can give antimicrobial resistance.

"We think that bacteria are tricked into thinking they are always under attack and are then primed to deal with other threats including triclosan," said Mark Webber, Honorary Senior Lecturer at the University of Birmingham."The worry is that this might happen in reverse and triclosan exposure might encourage growth of antibiotic resistant strains," said Webber, corresponding author of the study published in the Journal of Antimicrobial Chemotherapy."We found this can happen in E coli. As we run out of effective drugs, understanding how antibiotic resistance can happen and under what conditions is crucial to stopping selection of more resistant bacteria," he said.

Triclosan has been the cause for some concern which has led to a ban across the EU and US in its use in hygiene products (hand, skin and body washes), researchers said.

Many other antimicrobial agents are, however, still used in these products, they said.
Eating oranges, grapefruit daily can reduce risk of dementia among the elderly: Study
Saturday, 9th June 2018
Older adults who consume orange and grapefruit every day can lower the risk of dementia by 23%, finds a study.

Researchers from Tohuku University in Japan have found that daily intake of any citrus fruits such as oranges, grapefruits, lemons or limes can cut the chances of developing the incurable brain condition by almost a quarter.

The findings suggested that the citric acid contains a chemical nobiletin, which in animal tests has shown to slow or reverse impairment of memory. The team analysed more than 13,000 older adults for up to seven years to see how many developed dementia.

Rates of dementia among those eating citrus fruits at least once a day were significantly lower than in volunteers having them less than twice a week.

"Some biological studies have indicated citrus may have preventive effects against cognitive impairment," the researchers stated."But no study has examined the relation between citrus consumption and rates of dementia. Our findings suggest frequent consumption is linked with a lower risk of dementia," they concluded.
Obesity may put children at increased risk of hip disease, suggests study
Saturday, 9th June 2018
A new research suggests that obesity in chilhood may put kids at increased risk of hip disease.

Slipped Capital Femoral Epiphysis (SCFE) is the most common hip disease of adolescence. The condition always requires surgery, can cause significant pain, and often leads to a hip replacement in adolescence or early adulthood.

"Ultimately this study helps us to better understand one of the main diseases affecting the hip in childhood," said one of the study authors Daniel Perry from the Institute of Translational Medicine, University of Liverpool in Britain.

Children with a SCFE experience a decrease in their range of motion, and are often unable to complete hip flexion or fully rotate the hip inward.

Early recognition of SCFE is important as the deformity may worsen if the slip remains untreated.

In an effort to identify children at higher risk of this condition, the researchers examined hospital and community based records to explore factors associated with SCFE, and explanations for diagnostic delays.

All of the records examined were of individuals under 16-years-of-age with a diagnosis of SCFE and whose electronic medical record was held by one of 650 primary care practices in Britain between 1990 and 2013.

Using the height and weight of children recorded in the notes at some point before the disease was diagnosed, the researchers were able to identify that obese children appear at highest risk of this condition, according to the study published in the journal Archives of Disease in Childhood.

"This is the best evidence available linking this disease to childhood obesity -- which makes this condition to be one of the only obesity-related disease that can cause life-long morbidity starting in childhood," Perry said.
Consuming raw fruit, veggies boosts mental health: Study
Saturday, 9th June 2018
A new study has found that eating raw fruit and vegetables such as kiwis, bananas, apples and dark leafy greens may lower symptoms of depression and improve mental health, more than cooked, canned and processed food.

Consuming raw fruits and vegetables leads to lower levels of mental illness symptomology, such as depression, as per the findings. It also improved levels of psychological well-being including a positive mood and life satisfaction.

Lead author Tamlin Conner, senior lecturer at the University of Otago in Dunedin, New Zealand said, "Our research has highlighted that the consumption of fruit and vegetables in their 'unmodified' state is more strongly associated with better mental health compared to cooked/canned/processed fruit and vegetables."

Conner said, when the fruits and vegetables are cooked, canned and processed, they lose their mental health benefits as the process potentially diminishes the nutrient levels.

"Cooking and processing likely limits the delivery of nutrients that are essential for optimal emotional functioning," Conner added.

For the study more than 400 young adults from New Zealand and the US aged 18 to 25 years were surveyed.

Conner says public health campaigns have historically focused on aspects of quantity for the consumption of fruit and vegetables (such as 5+ a day).

However, the new study found that for mental health in particular, it may also be important to consider the way in which produce was prepared and consumed.

"This research is increasingly vital as lifestyle approaches such as dietary change may provide an accessible, safe and adjuvant approach to improving mental health," Conner said.

The study was published in the journal Frontiers in Psychology.
Using e-cigarettes can harm your liver, says study

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